After YEARS of studying the subject regarding the balance of carbohydrates, fats & proteins in our bodies I've concluded that how our physical chemistry turns food into energy is very complicated but the way we should eat is very simple. According to all the info out there we need a substantial amount of carbs daily and we've heard repeatedly that there are good carbs and bad carbs.
The simplest way to understand this good carb vs bad carb is to fully understand that the longer it takes for our bodies to convert carbohydrates to sugar/glycogen the better.
Processed food like white sugar or white flour converts much faster than a whole grain or whole fruit and vegetables. The reason is that the whole grain is complex and the body takes much longer to digest it and break it down. I know that it's elementary, but here is one step further in the process:
Insulin: In the most simplest explanation, Insulin is a BRILLIANT GENIUS hormone that reacts to our blood glucose/sugar and then it knows what to do with it. Insulin is secreted/made when it receives this blood sugar then its function is primarily to send it to the liver to be stored as glycogen(similar to alcohol)..too much insulin (from too much blood sugar) and the liver then stores it as fat! That is the reason that sugar causes obesity when it's so low calorie per tsp.
The release of Insulin should be nice and slow and in spurts...so the Complex unrefined unprocessed carbohydrates allow for this to happen. Too much sugar in the blood in ANY form can cause the production of too much insulin which the liver will then store it as FAT or lipids. Lipids are also the fat that over time can clog your arteries. So even too high of GOOD carbs can be bad for people if they have too much other sugars charging their blood stream creating insulin.
Diabetes is when this Insulin hormone is out of whack either because of hereditary(most likely) or something else. I bet it makes sense now that when a Diabetic changes their sugary/bad carb intake they lose weight even if they don't decrease their calorie intake.
And one more thing...Insulin is so important for so many functions including our brains that it is so wise to look after it by feeding it good healthy whole grains and avoiding all processed food.
Wouldn't it be wonderful if you found out that you could lose weight, feel great and not be hungry simply by being considerate of your Insulin Hormone and eating only NON processed food. Your liver will love you too, it really hates being force fed all this sugar and constantly storing it as fat.
So much happiness by just giving up BAD CARBS.
Tuesday, February 2, 2010
Monday, February 1, 2010
Posting about my weight loss experience
The "Lights" go ON!
I always had a weight problem but kept in total control by never eating white flour or sugar and ate only healthy natural fats. Around the age of 45 I started to go off my way of eating just a teeny wee bit here and there...a little sugar, a little flour, a little butter...and I knew I gained...but only 5 pounds that year. Within in a few years I saw that I was gaining at a rate of about 5-6 lbs a year. I went into DENIAL and stopped getting on the scale.
I knew I had ballooned way beyond any weight I had ever been. By now I had stopped weighing myself for years...the truth would have been too much to bear, besides I was really trying to lose and couldn't imagine that I wasn't losing and it had to be impossible that I was still gaining.
It had to be impossible because I hardly ate! Well, what I mean is I could go for 2 or 3 days eating very little so that I could have that BIG MEAL without worrying about gaining. Eventually I would eat very little during the day so that I could have that BIG dinner with my husband. Because I ate so little, I knew I could add on that extra butter in the mashed potatoes, fry the fish in lots of oil and no problem with all that salad dressing, butter in the peas and on fresh crusty bread and of course my icecream for dessert was SUGAR FREE so that meant I could eat some YUMMM chocolate. Potato chips as an evening snack, were ok, cause I knew I would hardly eat "tomorrow". (did I mention the second helpings?)
I had no idea who that woman was in the mirrors or in the reflection in store windows. Whenever there was a photograph of me I had to believe it was the angle of the shot that made me look 3times bigger than anyone else...I had to believe it.
In retrospect, was I depressed? Was I under extreme stress? Answer YES, but today...the root of my sadness still exists and the cause of my extreme stress has never been resolved. The truth is: only when I had momentary sanity about how big I was did I have any real hugely deep emotional distress!!! If I was an emotional eater it was mostly because I was in HELL about gaining so much weight.
I often asked for thyroid tests. Both parents needed thyroid meds and it was just a matter of time that I needed them, I was sure! I read every word on Thyroid symptoms..each word was ME, but tests always came back that I was within normal range. My blood sugar was normal, my Cholesterol normal...so WHY WASN'T I NORMAL!
The worst was I became so tired, could hardly move, seriously...could hardly move! A friend told me about a Naturopathic Doctor who (get this) worked 3 blocks away from my home and I made an appt. I was looking for the blood work to tell me why I was so big...and why I was so tired. This is the honest truth...I stood on the Dr.'s scale backwards so that I wouldn't know how much I weighed. How's that for DENIAL?
After much blood work she put me on a Thyroid Support, my thyroid was in HIGH normal range and there is proof that high normal can be too high for some people. I did not get Thyroid Replacement meds because I just do not need them! Period! Thyroid support is just some herbs that help feed the thyroid to do it's job.
OK, here is what the Dr. did do! (By the way she is a young magnificent beauty who is Tops in her field-I do have THAT kind of luck) The Dr. made me write out everything I ate for 7 days...that is when she said I wasn't eating enough and the blood tests showed that I was in starvation mode. When you are in starvation mode you do not automatically convert to burning mode when you eat! You are still in starvation mode which means that your body is going to STORE whatever you eat for when it will be in starvation mode again. It stores it as FAT.
OK- she got me off all processed food. Had me on a food plan that made me eat 3 meals a day with real food snacks between meals. The bulk of my meals became fresh vegetables. She still reminds me how I was positive I would gain eating so much and argued with her. By the way I asked her to let me know when I lost 20lbs then I would look at the scale. When I did, I WAS SHOCKED. I had obviously gained almost 80 lbs over the years since I was 45.
I don't expect to weigh what I did in my 20's to 40's, I'm 5'9 and was model thin at that time. Now my skin is getting pretty wrinkly and so I will be happy to be heavier by 15 lbs.
I've lost about 55lbs at this point in time by EATING. ( I don't do enough exercise, but am trying)
The light is "ON" that I am the type that must always beware of Food Land Mines..some people can eat a piece of cake, I am taking my life into my hands if I even have a taste! I can not let my Emotional Attachment to food to ruin my hopes for myself and there is no question whatsoever it has total potential to be the start of my road to ruin.
If I have proven anything at all to myself it's that a person can lose weight at any age..at any size...but..they first must once and for all change their ways. No it's not the hard part! The hard part is not giving up. The hard part is really facing that deep emotional depression that comes with being powerless over food, the hard part becomes so easy(for the most part) when you start to lose by eating right!!!
I am an advocate for not eating processed food, for not eating at night and for planning, counting calories by weighing and measuring. It may not be the way you want to lose, or the way you have lost...but if you are like ME, it is the only way!
Fast forward to today...I am not perfect, I have my screw-ups but I am so HAPPY! As long as I don't let myself get too hungry I can make the right choices. And I eat a LOT, all day!
I always had a weight problem but kept in total control by never eating white flour or sugar and ate only healthy natural fats. Around the age of 45 I started to go off my way of eating just a teeny wee bit here and there...a little sugar, a little flour, a little butter...and I knew I gained...but only 5 pounds that year. Within in a few years I saw that I was gaining at a rate of about 5-6 lbs a year. I went into DENIAL and stopped getting on the scale.
I knew I had ballooned way beyond any weight I had ever been. By now I had stopped weighing myself for years...the truth would have been too much to bear, besides I was really trying to lose and couldn't imagine that I wasn't losing and it had to be impossible that I was still gaining.
It had to be impossible because I hardly ate! Well, what I mean is I could go for 2 or 3 days eating very little so that I could have that BIG MEAL without worrying about gaining. Eventually I would eat very little during the day so that I could have that BIG dinner with my husband. Because I ate so little, I knew I could add on that extra butter in the mashed potatoes, fry the fish in lots of oil and no problem with all that salad dressing, butter in the peas and on fresh crusty bread and of course my icecream for dessert was SUGAR FREE so that meant I could eat some YUMMM chocolate. Potato chips as an evening snack, were ok, cause I knew I would hardly eat "tomorrow". (did I mention the second helpings?)
I had no idea who that woman was in the mirrors or in the reflection in store windows. Whenever there was a photograph of me I had to believe it was the angle of the shot that made me look 3times bigger than anyone else...I had to believe it.
In retrospect, was I depressed? Was I under extreme stress? Answer YES, but today...the root of my sadness still exists and the cause of my extreme stress has never been resolved. The truth is: only when I had momentary sanity about how big I was did I have any real hugely deep emotional distress!!! If I was an emotional eater it was mostly because I was in HELL about gaining so much weight.
I often asked for thyroid tests. Both parents needed thyroid meds and it was just a matter of time that I needed them, I was sure! I read every word on Thyroid symptoms..each word was ME, but tests always came back that I was within normal range. My blood sugar was normal, my Cholesterol normal...so WHY WASN'T I NORMAL!
The worst was I became so tired, could hardly move, seriously...could hardly move! A friend told me about a Naturopathic Doctor who (get this) worked 3 blocks away from my home and I made an appt. I was looking for the blood work to tell me why I was so big...and why I was so tired. This is the honest truth...I stood on the Dr.'s scale backwards so that I wouldn't know how much I weighed. How's that for DENIAL?
After much blood work she put me on a Thyroid Support, my thyroid was in HIGH normal range and there is proof that high normal can be too high for some people. I did not get Thyroid Replacement meds because I just do not need them! Period! Thyroid support is just some herbs that help feed the thyroid to do it's job.
OK, here is what the Dr. did do! (By the way she is a young magnificent beauty who is Tops in her field-I do have THAT kind of luck) The Dr. made me write out everything I ate for 7 days...that is when she said I wasn't eating enough and the blood tests showed that I was in starvation mode. When you are in starvation mode you do not automatically convert to burning mode when you eat! You are still in starvation mode which means that your body is going to STORE whatever you eat for when it will be in starvation mode again. It stores it as FAT.
OK- she got me off all processed food. Had me on a food plan that made me eat 3 meals a day with real food snacks between meals. The bulk of my meals became fresh vegetables. She still reminds me how I was positive I would gain eating so much and argued with her. By the way I asked her to let me know when I lost 20lbs then I would look at the scale. When I did, I WAS SHOCKED. I had obviously gained almost 80 lbs over the years since I was 45.
I don't expect to weigh what I did in my 20's to 40's, I'm 5'9 and was model thin at that time. Now my skin is getting pretty wrinkly and so I will be happy to be heavier by 15 lbs.
I've lost about 55lbs at this point in time by EATING. ( I don't do enough exercise, but am trying)
The light is "ON" that I am the type that must always beware of Food Land Mines..some people can eat a piece of cake, I am taking my life into my hands if I even have a taste! I can not let my Emotional Attachment to food to ruin my hopes for myself and there is no question whatsoever it has total potential to be the start of my road to ruin.
If I have proven anything at all to myself it's that a person can lose weight at any age..at any size...but..they first must once and for all change their ways. No it's not the hard part! The hard part is not giving up. The hard part is really facing that deep emotional depression that comes with being powerless over food, the hard part becomes so easy(for the most part) when you start to lose by eating right!!!
I am an advocate for not eating processed food, for not eating at night and for planning, counting calories by weighing and measuring. It may not be the way you want to lose, or the way you have lost...but if you are like ME, it is the only way!
Fast forward to today...I am not perfect, I have my screw-ups but I am so HAPPY! As long as I don't let myself get too hungry I can make the right choices. And I eat a LOT, all day!
Monday, January 18, 2010
Posting about my weight loss experience
Plain and Simple
It is a very simple mathematical equation. You need to burn more calories than you are eating. Your age, height and gender will determine how many calories you burn (on average of course) if you are sedentary, semi-active or very active.
It's also simple human biology/chemistry that if you don't consume enough calories your body will think it is being starved and will start to STORE food as a FAT reserve. The biggest consequence of not eating enough throughout the day is that when you do eat a big meal or a lot at one time, the body doesn't Automatically reverse itself out of STORING mode and go into burning mode. So if you hardly ate at all during the day and had a huge dinner, you will not lose weight, might even gain.
Another thing is INSULIN! Insulin is the hormone that makes fat (in the simplest terms) Insulin is created by carbohydrates. Our generation lives on processed food (flour and sugar) and that is exactly what cranks up our Fat creating Insulin.
But people don't care! They eat white bread, sugar, extreme quantities of fat and SALT etc etc, its only when they wake up one day 100lbs overweight that they realize what they did wrong. Then it's too late, most are usually addicted and have learned that Food can temporarily comfort any and all emotions. That completes the vicious cycle and getting people to change is like trying to take away a teddy bear from a baby or a bone from a dog.
People say they LOVE the food but hate their bodies...kinda of mixed up isn't it.
I am a gourmet cook and have eaten at the most gourmet restaurants in lots of cities, my palate is very evolved and for me to eat just simple basic food isn't easy, but I do it as best as I can. Its a miracle that I lost the weight I gained by eating like a lunatic for a few years...it wasn't easy to lose, it's a full time job 24/7 to make sure I eat enough and certainly not too much...and mostly the right balance of carbs, proteins +fat FOR LIFE.
I've been contemplating giving cooking classes and day to day meal planning to people who understand what is needed to lose weight, stay healthy and that diets don't work because they are temporary.
We need permanent loss not fast weight loss...we need to learn how to eat right for life.
There is also a real Psycho Drama that occurs around food and that is one of the biggest obstacles in making the change needed . Relearning how to love yourself enough to let go of the death grip on food could require counseling on many different levels.
It is a very simple mathematical equation. You need to burn more calories than you are eating. Your age, height and gender will determine how many calories you burn (on average of course) if you are sedentary, semi-active or very active.
It's also simple human biology/chemistry that if you don't consume enough calories your body will think it is being starved and will start to STORE food as a FAT reserve. The biggest consequence of not eating enough throughout the day is that when you do eat a big meal or a lot at one time, the body doesn't Automatically reverse itself out of STORING mode and go into burning mode. So if you hardly ate at all during the day and had a huge dinner, you will not lose weight, might even gain.
Another thing is INSULIN! Insulin is the hormone that makes fat (in the simplest terms) Insulin is created by carbohydrates. Our generation lives on processed food (flour and sugar) and that is exactly what cranks up our Fat creating Insulin.
But people don't care! They eat white bread, sugar, extreme quantities of fat and SALT etc etc, its only when they wake up one day 100lbs overweight that they realize what they did wrong. Then it's too late, most are usually addicted and have learned that Food can temporarily comfort any and all emotions. That completes the vicious cycle and getting people to change is like trying to take away a teddy bear from a baby or a bone from a dog.
People say they LOVE the food but hate their bodies...kinda of mixed up isn't it.
I am a gourmet cook and have eaten at the most gourmet restaurants in lots of cities, my palate is very evolved and for me to eat just simple basic food isn't easy, but I do it as best as I can. Its a miracle that I lost the weight I gained by eating like a lunatic for a few years...it wasn't easy to lose, it's a full time job 24/7 to make sure I eat enough and certainly not too much...and mostly the right balance of carbs, proteins +fat FOR LIFE.
I've been contemplating giving cooking classes and day to day meal planning to people who understand what is needed to lose weight, stay healthy and that diets don't work because they are temporary.
We need permanent loss not fast weight loss...we need to learn how to eat right for life.
There is also a real Psycho Drama that occurs around food and that is one of the biggest obstacles in making the change needed . Relearning how to love yourself enough to let go of the death grip on food could require counseling on many different levels.
Saturday, January 9, 2010
Posting about my weight loss experience
Weighing and Measuring Food.
"I truly need to do this weighing and measuring. If I can lie to myself when the FACTS are right in front of me...Think of how easy it would be to lie to myself about portions if I didn't do this!"
Weighing on my digital scale is always for the cooked food I am about to eat...UNLESS it is pasta/rice/etc..because the calorie content on the packages are always for dry uncooked!!! Then it is a bit harder to figure. For example I made Quinoa today, it is 160 cals for 1/4 cup DRY, so I cooked 1 full cup and divided it into 4. It might seem like a lot of work...but it is the only way I can honestly know what the Eff I'm doing!
As for weighing directly on the scale...I just place a piece of plastic wrap on the scale either with the food in it or put it on top of the plastic (cooked). The scale is for meats and cheeses mostly.
This might sound completely pathetic but I once weighed my coffee: 1st the empty cup then with the coffee. I was curious to see how much water weighs too!
This is the moment of truth! See if you can be totally honest with yourself and if a food is 4.1 ounces will you mention the .1 ounce...also if you used oil in cooking, measure that OIL. So many times I actually wanted to basically LIE to myself that it made me realize how much I truly need to do this weighing and measuring. If I can lie to myself when the FACTS are right in front of me...Think of how easy it would be to lie to myself about portions if I didn't do this!
I know I've found a way to lose that isn't dieting and is perfect for being nourished and content.
Don't forget to use (free) sparkpeople.com, it's a billion times better than writing it out on paper and trying to figure out the MATH.
"I truly need to do this weighing and measuring. If I can lie to myself when the FACTS are right in front of me...Think of how easy it would be to lie to myself about portions if I didn't do this!"
Weighing on my digital scale is always for the cooked food I am about to eat...UNLESS it is pasta/rice/etc..because the calorie content on the packages are always for dry uncooked!!! Then it is a bit harder to figure. For example I made Quinoa today, it is 160 cals for 1/4 cup DRY, so I cooked 1 full cup and divided it into 4. It might seem like a lot of work...but it is the only way I can honestly know what the Eff I'm doing!
As for weighing directly on the scale...I just place a piece of plastic wrap on the scale either with the food in it or put it on top of the plastic (cooked). The scale is for meats and cheeses mostly.
This might sound completely pathetic but I once weighed my coffee: 1st the empty cup then with the coffee. I was curious to see how much water weighs too!
This is the moment of truth! See if you can be totally honest with yourself and if a food is 4.1 ounces will you mention the .1 ounce...also if you used oil in cooking, measure that OIL. So many times I actually wanted to basically LIE to myself that it made me realize how much I truly need to do this weighing and measuring. If I can lie to myself when the FACTS are right in front of me...Think of how easy it would be to lie to myself about portions if I didn't do this!
I know I've found a way to lose that isn't dieting and is perfect for being nourished and content.
Don't forget to use (free) sparkpeople.com, it's a billion times better than writing it out on paper and trying to figure out the MATH.
Friday, December 18, 2009
Latest Favorite Veggy Soup Dec. 09
Latest Favorite Veggy Soup Dec. 09
Chop all the veggies in large pieces, rough chop is ok. Add to the pot in order they appear and prepare each veggy after adding the previous one. Example, peel the carrots and chop after adding the celery and so on. ALSO VERY IMPORTANT to keep a glass of water close by so that nothing browns, adding a little water will prevent it. This is Sauteing at medium temperature.
USE A GIANT STOCK POT
1/4 cup olive oil in the pot
3 Large Leeks chopped
lots of garlic minced, min 8 cloves
1 small onion or shallot chopped
4 sticks celery chopped
4 large carrots roughly chopped
2 small parsnips or one large chopped
- should smell pretty good about now :)
1 large Napa Cabbage or one medium regular cabbage roughly chopped
add about 2 cups of water
4 zucchinis peeled and chopped chunky
1/2 Cauliflower OPTIONAL
OK now add 4 small tomatoes chopped
1/2 red or green pepper chopped
Mix thoroughly and then cover with water.
Add 6 vegan bouillon cubes, I love McCormicks Beef & chicken flavored veggie cubes.
Let come to a boil and reduce to a low simmer.
ADD, lots of pepper some fresh parsley and any favorite herbs. In this, my latest favorite, I've been adding DILL.
Taste...I sometimes add a pinch of sugar substitute this time of year cause the veggies aren't as sweet as in the summer. You might want to add salt! I usually add another bouillon cube if it needs salt.
OK now let it all cook till tender not mush, about 30/45 minutes.
THEN*** Use your hand held blender and just partially give it a whirl, you want to just blend it enough to make it thick but leave at least half the veggies intact so that the different flavors and textures will come out with each spoon.
When I eat this soup I sometimes add HOT Chili Pepper Flakes, or a bit of Curry or whatever I feel like adding. This is the soup I have at dinner time, maybe even 4 cups of it. It's a funny thing about my Veggy soups, no one (including me) is ever in the mood for it..but once we start eating it we devour it and want MORE.
Try it just once! You might want to add more tomatoes or add other things to it, but don't dismiss it because of the time and fussing to make it. This soup will help you lose weight and be so healthy!
Remember* You are taking the time FOR YOU, you deserve to do somethings like making a healthy vegetable soup FOR YOURSELF! Besides the chopping is a form of exercise LOL.
I've estimated about 75 calories for 2 cups
Chop all the veggies in large pieces, rough chop is ok. Add to the pot in order they appear and prepare each veggy after adding the previous one. Example, peel the carrots and chop after adding the celery and so on. ALSO VERY IMPORTANT to keep a glass of water close by so that nothing browns, adding a little water will prevent it. This is Sauteing at medium temperature.
USE A GIANT STOCK POT
1/4 cup olive oil in the pot
3 Large Leeks chopped
lots of garlic minced, min 8 cloves
1 small onion or shallot chopped
4 sticks celery chopped
4 large carrots roughly chopped
2 small parsnips or one large chopped
- should smell pretty good about now :)
1 large Napa Cabbage or one medium regular cabbage roughly chopped
add about 2 cups of water
4 zucchinis peeled and chopped chunky
1/2 Cauliflower OPTIONAL
OK now add 4 small tomatoes chopped
1/2 red or green pepper chopped
Mix thoroughly and then cover with water.
Add 6 vegan bouillon cubes, I love McCormicks Beef & chicken flavored veggie cubes.
Let come to a boil and reduce to a low simmer.
ADD, lots of pepper some fresh parsley and any favorite herbs. In this, my latest favorite, I've been adding DILL.
Taste...I sometimes add a pinch of sugar substitute this time of year cause the veggies aren't as sweet as in the summer. You might want to add salt! I usually add another bouillon cube if it needs salt.
OK now let it all cook till tender not mush, about 30/45 minutes.
THEN*** Use your hand held blender and just partially give it a whirl, you want to just blend it enough to make it thick but leave at least half the veggies intact so that the different flavors and textures will come out with each spoon.
When I eat this soup I sometimes add HOT Chili Pepper Flakes, or a bit of Curry or whatever I feel like adding. This is the soup I have at dinner time, maybe even 4 cups of it. It's a funny thing about my Veggy soups, no one (including me) is ever in the mood for it..but once we start eating it we devour it and want MORE.
Try it just once! You might want to add more tomatoes or add other things to it, but don't dismiss it because of the time and fussing to make it. This soup will help you lose weight and be so healthy!
Remember* You are taking the time FOR YOU, you deserve to do somethings like making a healthy vegetable soup FOR YOURSELF! Besides the chopping is a form of exercise LOL.
I've estimated about 75 calories for 2 cups
LEMONY LEMON CHIFFONY MOUSSE
OK, this isn't exactly the healthiest dessert but the LOWEST calorie content, No Dairy, Super fast and NO SUGAR. I improvised from 3 different recipes and tested it for my Christmas Parties...well my hubby thinks I need to make it every night now.
OK here it is, my version of:
*Lemony Lemon Chiffony Mousse*
(Double it as much as you want)
-1 pkg, LEMON Jello No Sugar Added
- Low fat no sugar Cool Whip or equivalent
- Lemon Juice ( Best lemon juice from concentrate)
- Some favorite no sugar sweetener
-Water
Start the jello according to the package
1 cup boiling water to dissolve the jello
Then add 2 or 3 tblspns of Lemon Juice to 1-1/4 cup cold water -
Add it and mix it well into the jello
I add more lemon juice because I love it really lemony/tangy. Taste the mixture add the sugar to your taste.
Make sure the mixture is just a wee bit stronger than you'd like!
Now put it in the fridge till it sort of jells and is no longer watery.
After it has jelled a bit, beat with a whisk just to get some bubbles and smoothness in it then add 1 cup of Cool Whip and beat again. Leave it in the bowl or put in individual bowls
Put it in the fridge...wait at least 5 hours..the longer the better for it to set.
Decorate with whatever makes you happy! Extra Cool Whip, a Cherry, mint leaf, Strawberry or Dark Chocolate Sprinkles on top.
For sure you could put the Mousse in a cooked pie shell or cooked tart shells...but that increases the calories and God knows we do not need MORE calories
I estimate this dessert at about 45 calories a cup.
OK here it is, my version of:
*Lemony Lemon Chiffony Mousse*
(Double it as much as you want)
-1 pkg, LEMON Jello No Sugar Added
- Low fat no sugar Cool Whip or equivalent
- Lemon Juice ( Best lemon juice from concentrate)
- Some favorite no sugar sweetener
-Water
Start the jello according to the package
1 cup boiling water to dissolve the jello
Then add 2 or 3 tblspns of Lemon Juice to 1-1/4 cup cold water -
Add it and mix it well into the jello
I add more lemon juice because I love it really lemony/tangy. Taste the mixture add the sugar to your taste.
Make sure the mixture is just a wee bit stronger than you'd like!
Now put it in the fridge till it sort of jells and is no longer watery.
After it has jelled a bit, beat with a whisk just to get some bubbles and smoothness in it then add 1 cup of Cool Whip and beat again. Leave it in the bowl or put in individual bowls
Put it in the fridge...wait at least 5 hours..the longer the better for it to set.
Decorate with whatever makes you happy! Extra Cool Whip, a Cherry, mint leaf, Strawberry or Dark Chocolate Sprinkles on top.
For sure you could put the Mousse in a cooked pie shell or cooked tart shells...but that increases the calories and God knows we do not need MORE calories
I estimate this dessert at about 45 calories a cup.
Wednesday, July 15, 2009
LOW CALORIE EAT AS MUCH AS YOU LIKE CREAMED MUSHROOM SOUP
Interesting thing about Cream of Mushroom soup is if you add any other flavors or ingredients it loses this basic old fashioned taste. Of course if you like you can change it up anyway you want, but this is the lowest calorie way to eat this soup that seems so rich and isn't.
Ingredients:
6 cups sliced/chopped white mushrooms 60C
3 cups finely chopped strong onions 200C
3 tbsp canola or veg oil ONLY 300C
1 tsp salt
1/4 tsp pepper-(IMP* the pepper gives it the real mush soup flavor)
8 cups of water
2 tsp sweetener
More salt.
1 cup Milk 100C or Water with 4tbsp of rice flour or corn starch. 100C
Hand held Blender
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Take an extra big pot, put in the oil
add the 3 cups of chopped onions add the 1 tsp of salt.
Saute on low temp till soft and transparent. DO NOT BROWN, add little bit of water to prevent sticking or browning so that you don't have to add more oil.
Add the mushrooms and pepper, toss thoroughly and let continue to saute, watching that it does not brown.
When the mushrooms have softened and are not raw, about 5 minutes
Add the 8 cups of water, 2 tsp of sweetener and bring to a boil then reduce heat, cover and let simmer nicely for about 30 minutes.
Place the pot in the sink to blend so that it doesn't splash everywhere. My hubby likes teeny bits of mushrooms in the soup so I don't blend it right down to a puree.
Now thoroughly mix the flour or cornstarch with the COLD milk or water and slowly pour it into the pot with your hand held on. Put back on the stove and let simmer while stirring for about another 10 minutes.
OK, this is where being able to cook helps. You might want more salt, more sweetener or to make it thicker. Go slow...add just a little at a time.
When I made this soup just now I realized that I taste it so often to get the desired flavor. I did add more salt, pepper, thickener and sweetener to mine.
Another thing...if you want to add calories, put some butter or cream in it. It defeats the purpose of having hardly any calories, but...your guests will think you are a master chef!
I can't estimate the calorie content per serving, but the whole pot is only 760C with milk and 660C without... so divide it up as you will
Ingredients:
6 cups sliced/chopped white mushrooms 60C
3 cups finely chopped strong onions 200C
3 tbsp canola or veg oil ONLY 300C
1 tsp salt
1/4 tsp pepper-(IMP* the pepper gives it the real mush soup flavor)
8 cups of water
2 tsp sweetener
More salt.
1 cup Milk 100C or Water with 4tbsp of rice flour or corn starch. 100C
Hand held Blender
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Take an extra big pot, put in the oil
add the 3 cups of chopped onions add the 1 tsp of salt.
Saute on low temp till soft and transparent. DO NOT BROWN, add little bit of water to prevent sticking or browning so that you don't have to add more oil.
Add the mushrooms and pepper, toss thoroughly and let continue to saute, watching that it does not brown.
When the mushrooms have softened and are not raw, about 5 minutes
Add the 8 cups of water, 2 tsp of sweetener and bring to a boil then reduce heat, cover and let simmer nicely for about 30 minutes.
Place the pot in the sink to blend so that it doesn't splash everywhere. My hubby likes teeny bits of mushrooms in the soup so I don't blend it right down to a puree.
Now thoroughly mix the flour or cornstarch with the COLD milk or water and slowly pour it into the pot with your hand held on. Put back on the stove and let simmer while stirring for about another 10 minutes.
OK, this is where being able to cook helps. You might want more salt, more sweetener or to make it thicker. Go slow...add just a little at a time.
When I made this soup just now I realized that I taste it so often to get the desired flavor. I did add more salt, pepper, thickener and sweetener to mine.
Another thing...if you want to add calories, put some butter or cream in it. It defeats the purpose of having hardly any calories, but...your guests will think you are a master chef!
I can't estimate the calorie content per serving, but the whole pot is only 760C with milk and 660C without... so divide it up as you will
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